Chicken and Olive Stew
Based off of the delicious flavors in Moroccan and Spanish cooking. Tastes great served over pearl couscous.
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Recipe Summary
Ingredients
Directions
Cook's Note:
White wine can be substituted for the vermouth.
Based off of the delicious flavors in Moroccan and Spanish cooking. Tastes great served over pearl couscous.
White wine can be substituted for the vermouth.
Made it as a soup by adding 4 cups of chicken broth, diced tomatoes and pasta. Topped with mozzarella and crumbled bacon.
Read MoreMade it as a soup by adding 4 cups of chicken broth, diced tomatoes and pasta. Topped with mozzarella and crumbled bacon.
The bacon adds a great layer of flavor. I had pearl couscous on hand, but my husband thought noodles would be a better choice. That's how I served it, and would in the future, as well. I did cut back a bit on the tomato sauce, and although the instructions don't say to slice the olives, I did cut them in half. Next time, I will not cook the chicken to a “deep golden brown,” would just cook until lightly browned. This mixture simmers for an hour, and the chicken cubes ended up a little tough on the exterior from overbrowning. Easy to make with a deep rich flavor, just takes some time to "stew" (pun intended) for the flavors to meld and the sauce to reduce. I would make this again.
This may be my new favorite meal. I was eating it out of the pan. DELICIOUS!!!
I added cumin ,bay leaf and a sweet potato since I had one on hand. Very delicious **used gin since no vermouth or white wine available I put over long grain rice
This recipe is delicious!! I have done twice already and will definitely do it again. For the second time I substituted the bacon with ham and the green olives with black olives as I thought the green olives made the dish to salty (to my taste). Served over a bed of white rice.
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